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Mixed Olive Salad

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Mixed Olive Salad
 
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Mixed Olive Salad
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Serves: Makes a generous 2 ½ cups
Ingredients
  • 2 medium garlic cloves
  • ¼ cup capers
  • 1 cup drained ripe black olives
  • 1 cup drained pimento-stuffed salad olives
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • ½ cup extra-virgin olive oil
  • ½ cup finely chopped celery hearts
Instructions
  1. Mince garlic cloves in a food processor. Add capers; pulse to chop. Add olives, vinegar, and oregano; pulse to chop again. Turn into a medium bowl; stir in olive oil and celery. (Can be refrigerated in an airtight container for several weeks.)  Serve on crackers with other appetizers.

 

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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